Description
A vibrant Asian fusion bowl with avocado oil-fried chicken, crisp cabbage, and fresh sweet-spicy chili flavors. Quick weeknight meal with customizable vegetarian option.
Ingredients
1 tablespoon avocado oil (plus more as needed)
1 shallot, peeled and diced
4 cloves garlic, minced
1–2 Thai chili peppers, minced
2 scallions, trimmed and minced
1 pound ground chicken (or 1 ½ cups ground tofu)
Crisp cabbage
Fresh garnishes (optional)
Instructions
Warm avocado oil in a skillet.
Saute shallot 2–3 minutes until softened.
Add garlic, chili peppers, and scallion whites, cook 1 minute.
Transfer aromatics to a bowl.
Add additional oil if needed, cook chicken until browned (8–10 minutes).
Return aromatics to skillet with chicken, add ½ cup water or vegetable broth.
Simmer 15 minutes until sauce thickens.
Serve over cabbage with fresh scallion greens.
Notes
Substitute ½ red onion for shallot
Use garlic paste if needed
Adjust chili peppers for spice level
Add tofu for vegetarian option
Store leftovers 3–4 days refrigerated
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Pan-frying/Simmering
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg